Wednesday, August 12, 2015

Halibut with Arugula Salsa Verde | Roasted Grape Tomatoes | Haricot Vert with Almonds

  I was so excited when April at A. Liz Adventures asked me to do a guest post {my first guest post!} on her blog about this amazing meal that I made for dinner last week.
I have been trying to eat a lot cleaner and do an occasional cleanse. This recipe was healthy and delicious. You could chop all of your ingredients for the salsa verde but I found it was easier to put it in the food processor.  Anything to make my days a little easier, right!?!?
3-4 pieces of wild caught halibut (5-6 oz pieces)
2 tbsp chives, chopped
2 tbsp flat leaf parsley, chopped
1 tsp lemon zest
1-2 tbsp olive oil
Salt & pepper, to taste
Mix chives, parsley and lemon zest in small bowl and refrigerate for 30 minutes to 1 hour.  
To prepare halibut, place on parchment paper-lined baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Press chive-parsley-lemon zest mixture onto to top of fish.  Bake at 350 for about 10 minutes.  
Arugula Salsa Verde
1 cup of arugula
2/3 cup flat leaf parsley
1/4 cup capers, drained
juice and zest from 2 small lemons
1/4 olive oil
1/4-1/2 tsp crushed red pepper flakes
Put all ingredients in food processor and pulse until chopped and combined.   Place salsa verde in refrigerator for 1-4 hours.  Remove from fridge an hour before you want to serve it so that it can come up to room temperature.   Place halibut on individual dishes and top with Arugula Salsa Verde.  Serve with the following delicious sides!

Roasted Grape Tomatoes

16 oz grape tomatoes
2 tbsp olive oil
2 cloves of garlic, finely minced
2 tbsp fresh thyme
Salt & pepper, to taste
Preheat oven to 400.  Combine all ingredients in a bowl.  Stir until everything is evenly distributed.  Pour onto foil-lined baking sheet and cook for 15-20 minutes or until tomatoes have softened and started to burst.

Haricot Vert with Almonds
2 tbsp olive oil
1 package fresh Haricot Vert (about 16 oz. from Trader Joe's)
Salt & pepper, to taste
juice from half a lemon
1/4 cup toasted slivered almonds
2 tbsp good block feta,  crumbled
Heat olive oil in medium- large skillet (make sure it's one that has a lid) over medium heat.  Add haricot vert.  Stir well.  Cook with lid on for 5-7 minutes.  Add salt, pepper and lemon juice.  Cover with lid and cook for additional 5-7 minutes.  Remove lid and add almonds.  Cook for 2-3 more minutes with lid off.  Remove from heat and place in serving dish.  Top with feta.

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